Jackie Jessop Rising
Technology Integrationist, TIE

Blog - TIE-Lights
Twitter - jax_q


I actually found this recipe in a magazine while visiting my parents this winter. We love it at our house!!!

Hereford Casserole

4 1/2 c. uncooked fusilli pasta (I use rotini)
1 1/2 lbs ground beef
1 jar (14 oz) spaghetti sauce (use just a little more to keep it moist)
4 oz softened cream cheese
8 oz sour cream
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese

1. Cook pasta according to package directions. Meanwhile in a large skillet, cook beef over medium heat (I added onions to mine) until no longer pink; drain. Stir in spaghetti sauce; set aside.
2. In a small bowl, beat cream cheese until smooth. Add soup and sour cream; beat until blended. Drain pasta.
3. Spoon half of the beef mixture into a greased 13 x 9 baking dish. Top with pasta, soup mixture and remaining beef mixtures. Sprinkle with cheese.
4. Bake uncovered at 350 for 35-40 minutes or until heated through and cheese is melted.